Seafood Gumbo – Rich & Savoury Creole Classic

Dive into the heart of Louisiana cuisine with this hearty, flavour-packed seafood gumbo. This rich stew combines a deep-dark roux, the Creole “holy trinity” of onion, celery and bell pepper, and a luxurious mix of shrimp, crab and sausage for a comforting one-pot meal. Whether you’re entertaining guests or simply craving a warming, spicy dinner, this seafood gumbo delivers bold seasoning, tender shellfish and comforting rice to soak up every drop. Serve with crusty bread or steamed white rice, and let its fragrant aroma transport your senses.

Ingredients

• ½ cup vegetable oil
• ½ cup all-purpose flour
• 1 large onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 3 cloves garlic, minced
• 4 cups seafood or chicken stock
• 1-2 tablespoons Worcestershire sauce
• 1 tablespoon Cajun/Creole seasoning
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon file powder or 1 cup sliced okra (optional)
• 12 oz andouille sausage, sliced
• 1 lb large shrimp, peeled and deveined
• 8 oz lump crab meat
• Salt & black pepper, to taste
• 4 cups cooked white rice, for serving
• Chopped parsley & sliced green onion, for garnish

Directions

1. In a heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat. Add flour and whisk continuously until mixture turns a rich chocolate-brown colour (about 10-12 minutes).
2. Add chopped onion, bell pepper and celery (the “holy trinity”) and cook for 4-5 minutes until softened. Stir in minced garlic and cook 1 minute more.
3. Pour in the stock (chicken or seafood) and bring to a gentle simmer. Add Worcestershire sauce, Cajun/Creole seasoning, dried thyme, bay leaves and optional file powder or okra as a thickener.
4. Add sliced andouille sausage and cook 5 minutes. Then add crab meat and peeled, deveined shrimp. Simmer for 10-12 minutes until shrimp are pink and cooked through.
5. Taste and adjust seasoning (salt, pepper, hot sauce) as desired. Remove bay leaves.
6. Serve the gumbo hot over steamed white rice, garnish with chopped parsley and green onion.
7. Enjoy immediately—but note the flavours deepen if left to rest for 15-20 minutes.